Soup dumpling testing at Bing Bing Dim Sum.
Bing Bing Dim Sum announced today that they passed their health inspection, bringing them closer to finally opening. According to owner Shawn Darragh, the plan is to softly open the week of February 9th and aim for the grand opening on either February 16 or 17.
Ben Puchowitz is currently testing his menu, watch the progress on Facebook and Instagram. But check back here early next week for the final product. Bing Bing will be on happening Passyunk Avenue, opposite of Cantina Los Caballitos.
Bing Bing Dim Sum [Foobooz]
Margaret Kuo is celebrating the Year of the Ram by offering a Chinese New Year dinner menu now through March 8th. This year marks the 40 year anniversary of Margaret Kuo’s annual New Year menu, an eternity in restaurant years. The Wayne location includes a seven course menu for $65 per person or $95 per person with wine pairings. The Media location is offering an eight course meal for $55, with an additional option of wine pairing specials.
The Chinese New Year lands on Thursday, February 19 this year.
Margaret Kuo Year of the Ram Menu – Wayne (PDF)
Margaret Kuo Year of the Ram Menu – Media (PDF)
Margaret Kuo [Official]
Han Dynasty Old City is celebrating its one-year anniversary at 123 Chestnut, and it’s doing so by giving away free Dan Dan noodles this week through Tuesday, October 21st (Lunch is included). All you have to do to get the delicious dan dan is this:
Step 1: Go to said Han Dynasty.
Step 2: Post “Happy Hanniversary” to any social media (Twitter, Facebook, Yelp, Myspace, whatever you’re into) in front of a manager or server.
Step 3: Order an entree to go with the noodles.
Step 4: Receive and eat dan dan noodles at Han Dynasty.
But don’t bring your friends, or too many of them. The deal is only one order of noodles per party.
Han Dynasty [f8b8z]
Craig LaBan makes the reverse commute to Mount Laurel, New Jersey to find a Chinatown chef is now offering Taiwanese and Sichuan dishes in a South Jersey strip mall.
the real reason to come are the genuine Taiwanese and Sichuan dishes that earned Chu (a Taiwanese native trained under Sichuan chefs) his well-deserved reputation. Sichuan food, of course, has found mainstream popularity in the region, and CHUlicious serves excellent renditions of familiar bellwethers: Chu’s vegetarian ma po tofu is my favorite, the bean curd cubes patiently infused with the fruity heat of a sauce made with three different chilies, then dusted with a finely ground haze of Sichuan peppercorns that numbs the lips. The crystal wontons are another must, the same chicken dumplings as in the soup, but mounded over a bull’s-eye of earthy chili sauce and spotted with garlicky sweet black soy.
Two Bells – Very Good
CHUlicious: At a modest Mount Laurel BYOB, hard-to-find Taiwanese and Sichuan specialties [Philadelphia Inquirer]
Photo via Drexel University
The Drexel University men’s basketball team is travelling to China to play four games against Chinese University and professional teams. To get the team ready for Chinese culture, the school invited the occasionally foul-mouthed and bombastic Han Chiang, owner of seven Han Dynasty restaurants, to come in and give them food to try and also offer some tidbits to avoid culture shock.
Among Chiang’s tips:
- Never hold the door open for someone
- Never let someone pay for the bill without fighting for it
- Don’t waste food
- And take advantage of this once in a lifetime opportunity
Han Dynasty Owner Gives Drexel Men’s Basketball Team a Taste of China [Drexel University]
Han Dynasty – University City [Foobooz]
Craig LaBan reviews Simply Shabu in Chinatown and finds that the Asian version of fondue is a hit.
The Chinese woman beside us said the meat portions seemed skimpy compared to her nearby favorites. And no doubt the heap of shaved meat at Happy Noodle Bar dwarfed the eight perfectly rolled curls of sliced beef at Simply Shabu. But there’s a major quality difference: the beef at Happy Noodle was so shabby that it instantly shriveled into wads of yellow fat, while Shabu’s nicely marbled USDA choice rib eye (Pennsylvania-raised like all of Shabu’s meats, and not unlike what goes into a good cheesesteak) remained beefy and superbly tender.
Two Bells – Very Good
Authentic hot pots heat up Chinatown [Philadelphia Inquirer]
Simply Shabu [Official]
Photo by Charles Mostoller via the Metro
On December 2nd, the Metro ran a story about the Pennsylvania State Senate considering a bill that would make it illegal to breed cats and dogs to eat. It would be only the seventh state to enact such legislation. Author Tommy Rowan asks George Bogle, the Pennsylvania SPCA’s director of law enforcement if he knew of any such circumstance. He recounted the story of a West Philadelphia restaurant that was butchering cats in its basement. Bogle refuses to give the name or address since the restaurant has since closed and reopened under new ownership.
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Han Dynasty in Old City isn’t the only location of Han Chiang’s empire that is doing fun things. Han Dynasty in University City is hosting a beer dinner this Wednesday, December 4th with Stone Brewing. Each of the five courses (three different dishes per course) will be paired with a beer from the Southern California brewery including a couple of their most unusual.
The dinner is $60 plus tip and begins at 7 p.m. in the newly completed expansion of the restaurant. All of the dishes will be off-menu selections that have never been seen on the regular menu. Chiang himself will be serving up the dishes and Lee Marren from Stone Brewing will also be there.
Tickets can be reserved by calling Han Dynasty at 215-222-3711.
Stone Brewing menu at Han Dynasty »
Han Chiang has graduated, shutting down his beloved (if small) Han Dynasty in Old City and moving the Szechuan restaurant across the street into the enormous, opulent 180-seat space formerly occupied by Reserve steakhouse (among other operations). The bar manager from the University City location has come over to craft a cocktail program for the new space. The menu is roughly the same burn-your-face-off-spicy Chinese food that’s served at all of Chiang’s other locations (at the same price point, despite the upgraded digs), but he’s added a late-night menu inspired by Taiwanese street food, served fast and cheap across a small second bar on the main floor. Highlights include the dry pepper fried chicken wings and the pork belly buns, but be on the lookout for frequent changes as Chiang tinkers with the new board.
Han Dynasty [Foobooz]
First appeared in the December, 2013 issue of Philadelphia magazine.
BBQ Lamb with cumin flavor. Photo by Jason Varney.
Trey Popp reviews Xi’An Sizzling Woks (formerly Xi’An Famous Food) in Chinatown. There he discovers a side of pickled garlic cloves that set the tone for his glowing review.
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